Don’t be scared to make this pie. It has a few steps but none of them are very hard and I’ll break down all of them for you so it’s easier. You can cheat by buying a crust or whipped topping so all you have to do is make the filling but please don’t, if you’re going to go through the trouble you might as well have it taste exactly as it was created to taste.
This is such a beautiful pie. I used to make something like it at my pie cart ( www.piefridays.com) but I did a raspberry cream layer for a two tone color effect but this easier option is actually way better. The chocolate is dark and not too sweet, the crust is a bit salty with a dark cocoa flavor and each bite has a tart bright raspberry surprise that keeps it tasting light. Surprise your Valentine with this and they will be yours forever!
2 ¼ cups chocolate cookie crumbs
(I use Trader Joe’s Chocolate Cat Cookie Grahams)
8 tbsp (give or take) melted salted butter
1 tbsp cocoa powder
3 tbsp sugar
Preheat oven to 350 degrees
In a bowl combine crumbs, cocoa and sugar. Slowly mix in butter a bit at a time until crumbs glisten with moisture and you can squeeze a handful into and it holds together but not so much butter that it’s wet. Press into a pan firmly so the bottom is flat and press the crumbs up the side of the pan and the gently pat down the rim of the crust so it’s even. Immediately put in oven for 8 minutes. Set aside to cool.
Tip: If crust comes out of the oven greasy with too much butter seeping out of it, it’s fine! You added too much butter. Take paper towels and dab like you would a greasy pizza until grease is gone and then cool.
2 pints of raspberries
2 ½ cups Half &Half
5oz semi sweet chocolate ( I use Baker’s brand)
4 egg yolks
¾ cup sugar
¼ tsp salt
3 tbsp corn starch
1 tsp vanilla
Line the bottom of the crust with all the raspberries. Set aside.
In a medium sized heavy sauce pan, under a low flame, combine half & half and chocolate until chocolate melts and it looks like chocolate milk. Turn off heat.
In a large bowl, strongly whisk together egg yolks, sugar and salt until it’s creamy and light in color. Whisk in cornstarch. (You’ll think it’s too much and too thick but just keep whisking, it will combine.) Whisk in vanilla. Set bowl right next to pan and with ladle. Add about a quarter cup at a time of chocolate mixture into egg mixture, whisking constantly so the eggs don’t scramble. (It helps to place a pot holder under bowl so it doesn’t slip.) Slowly ladle and whisk in all the chocolate mixture then pour back into pan.
Cook chocolate filling over medium high heat, whisking constantly, until it is very thick and bubbling. Remove from heat and continue to whisk for about a minute. (This allows it to cool so pudding won’t burn on bottom of pan as you pour it into crust.) Pour into crust and smooth over the berries with spatula. Place a sheet or two of saran wrap over the top. This is tricky but you must do it or else a revolting skin will form over the pie filling, ruining it. Lightly press saran wrap down so there is no air between plastic and pie.
Refrigerate for at least six hours but overnight is best.
Top it with whipped cream and decorate as desired. I just shave chocolate over the top but sprinkling with raspberries would be really pretty.
1 pint heavy whipping cream
2 tbsp powdered sugar
1 large tsp of vanilla
In a medium bowl whip the cream until it’s thick. Add the sugar and vanilla and whip until it has heavy peaks but surface doesn’t appear rough. If it becomes rough it has almost become butter and you’ve whipped it too far. If this happens, the remedy is to add more cream and whip in until it’s smooth.